Bronzed New York Strip
Makes 4 servings
4 tablespoons unsalted butter, olive oil, or vegetable oil
4 9-ounce New York strip steaks or ribeyes, filet mignon, or any steak tender enough to broil, trimmed, about 1/2 to 3/4-inch thick
4 teaspoons Chef Paul Prudhomme's Blackened Steak Magic® OR
how to prepare
Place a heavy nonstick skillet over medium-high heat until hot, about 7 minutes.
As soon as the skillet is hot, lightly coat one side of each steak with butter, then sprinkle each buttered side evenly with ½ teaspoon of the Magic Seasoning Blend® of your choice. Place the steak in the skillet, seasoned sides down and sprinkle the top sides of all the steaks evenly with the remaining Magic Seasoning Blend®.
Cook the steak(s) for 3 minutes, then turn and, if the steaks are very lean, drizzle about 1 tablespoon melted butter down the length of the steak(s). Cook 3 minutes more for medium rare. (For medium, cook the steaks 4 minutes per side.) If the steaks are less or more than ¾ inch thick, adjust the cooking time appropriately. Place each steak on a serving platter or plate (do not stack the steaks); wipe the skillet clean between batches and continue the procedure with the remaining steaks. Serve immediately.
Note: You can turn the meat more than once or continuously until cooked to desired doneness. All cooking times are approximate.
Copyright © 1986 by Paul Prudhomme